PINEAPPLE PIE — Grateor chop the "Pine" (see Pineapples
in chapter on fruits), line a deep pie-dish with nice short paste, stir
a tablespoon of arrowroot or corn^starch into -| cu^d of sugar and cover
the pineax)ple in the pie=dish; wet the edge of the under crust with
cold water or the white of an egg, cover with the top crust, cutting a
place in the center, and bake. Press the edge of the pie all around,
and bake until of a delicate brown on top and the crust will slii3 on
the pie-plate.
POTATO PIE. — Use | cup melted butter, 2 cups sugar, 3 eggs,
well beaten, 1 quart potatoes boiled and sifted, 1^ cups milk, salt and
nutmeg, and flavor with orange or lemon juice. Bake with an under
crust ordy, to a light brown. Eat when a little warm.
310 PIES
SWEET=POTATO PIE — Boil the potatoes until soft, mash them
through a colander and for every ^ i^int add 2 tablespoons of sugar
and 2 eggs, with milk to make a quart. This fills a deep pie=plate,
with crust build above the edge of the plate as for custard pie, and
it is done when the center is not milky.
PRUNE PIE — Stew prunes as for sauce, stone them, have ready
a deep iDie^dish lined with puff paste, fill this dish with the stoned
prunes, sprinkle over them -J cup sugar and a little cinnamon. Bake
it with an upper crust, or cover it with deep frosting made of the
whites of 2 eggs, powdered sugar to taste, and any flavor desired.
PUMPKIN PIE.— Pare and stew the pumpkin till it is soft and
dry. It must be cooked slowly to the last, to prevent scorching.
Press through a colander, and to 1 cup of the sifted pumx^kin, add
1 egg, 3 tablespoons molasses, -J- cup of sugar,✪ Pineapple Pie a pinch of salt, 1 tea-
spoon ginger (or cinnamon), and 1 pint of milk. This will fill 1 pie
on a large plate. Bake like a custard, in rather a slow oven, till a
golden brown.
Pumpkin Pie No. 2.— For 3 pies take 1 pint of cooked, strained
pumpkin, 1 quart of nice rich milk, 5 eggs, 1^ cups of sugar, ^ cup of
butter and 2 tablesi^oons of cinnamon. (Ginger may be used instead
of cinnamon if preferred. )
In pumpkin or squash pie 1 tablespoon of
flour may be substituted as the equivalent of 1
egg-
RAISIN PIE— Take the seeds from 1 cup of
raisins, add 1 cui^ of water and boil until the
raisins are soft. When cold, add the juice and
grated rind of 1 lemon, 1 cup of rolled crackers✪ Raisin Pie,
and sweeten to taste. Bake in 1 crust, and when
cool cover with a meringue, and slighty. brown in
the oven.
Raisins are dried grapes. There are 2 ways of prepar-
ing them. One way is to partially cut through the stalk, and
then let the fruit shrink and dry on the vine, by the heat of
the sun. The other method is to dip them while yet on
the vines into a hot solution of alkali, derived from wood ashes, to which olive
oil and "salt are added. The oil causes them to shrink and wrinkle, and the alkali
removes the waxy coat which impedes their drying. They are then dried in the
sun in bunches, on lines or prepared floors. Muscatels are prepared by the firs'
method, and are sometimes called " raisins of the sun." Raisins contain more
sugar and less Hcid than grapes, and are therefore more nutritious, but eaten to
they are apt to derange the digestive organs.
BAISIN GBAPE.
RHUBARB PIE — The giant variety with red stalks is the best
to use. Cut IIk! stalks in half inch pieces; after it is cut pour boil-
PIES 311 ✪ Rhubarb Pie
Page 239 · 6 recipe records on this page
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
PINEAPPLE PIE — Grateor chop the "Pine" (see Pineapples in chapter on fruits), line a deep pie-dish with nice short paste, stir a tablespoon of arrowroot or corn^starch into -| cup of sugar and cover the pineapple in the pie-dish; wet the edge of the under crust with cold water or the white of an egg, cover with the top crust, cutting a place in the center, and bake. Press the edge of the pie all around, and bake until of a delicate brown on top and the crust will slip on the pie-plate.
POTATO PIE. — Use | cup melted butter, 2 cups sugar, 3 eggs, well beaten, 1 quart potatoes boiled and sifted, 1^ cups milk, salt and nutmeg, and flavor with orange or lemon juice. Bake with an under crust only, to a light brown. Eat when a little warm.
SWEET=POTATO PIE — Boil the potatoes until soft, mash them through a colander and for every ^ pint add 2 tablespoons of sugar and 2 eggs, with milk to make a quart. This fills a deep pie=plate, with crust build above the edge of the plate as for custard pie, and it is done when the center is not milky.
PRUNE PIE — Stew prunes as for sauce, stone them, have ready a deep pie-dish lined with puff paste, fill this dish with the stoned prunes, sprinkle over them -J cup sugar and a little cinnamon. Bake it with an upper crust, or cover it with deep frosting made of the whites of 2 eggs, powdered sugar to taste, and any flavor desired.
PUMPKIN PIE.— Pare and stew the pumpkin till it is soft and dry. It must be cooked slowly to the last, to prevent scorching. Press through a colander, and to 1 cup of the sifted pumpkin, add 1 egg, 3 tablespoons molasses, -J- cup of sugar, a pinch of salt, 1 teaspoon ginger (or cinnamon), and 1 pint of milk. This will fill 1 pie on a large plate. Bake like a custard, in rather a slow oven, till a golden brown.
Pumpkin Pie No. 2.— For 3 pies take 1 pint of cooked, strained pumpkin, 1 quart of nice rich milk, 5 eggs, 1^ cups of sugar, ^ cup of butter and 2 tablespoons of cinnamon. (Ginger may be used instead of cinnamon if preferred. )
In pumpkin or squash pie 1 tablespoon of flour may be substituted as the equivalent of 1 egg-
RAISIN PIE— Take the seeds from 1 cup of raisins, add 1 cui^ of water and boil until the raisins are soft. When cold, add the juice and grated rind of 1 lemon, 1 cup of rolled crackers, and sweeten to taste. Bake in 1 crust, and when cool cover with a meringue, and slightly. brown in the oven.
Raisins are dried grapes. There are 2 ways of preparing them. One way is to partially cut through the stalk, and then let the fruit shrink and dry on the vine, by the heat of the sun. The other method is to dip them while yet on the vines into a hot solution of alkali, derived from wood ashes, to which olive oil and "salt are added. The oil causes them to shrink and wrinkle, and the alkali removes the waxy coat which impedes their drying. They are then dried in the sun in bunches, on lines or prepared floors. Muscatels are prepared by the firs' method, and are sometimes called " raisins of the sun." Raisins contain more sugar and less Hcid than grapes, and are therefore more nutritious, but eaten to they are apt to derange the digestive organs.
[illustration: Raisin Grape].
RHUBARB PIE — The giant variety with red stalks is the best to use. Cut IIk! stalks in half inch pieces; after it is cut pour boil-
Records on this page
Pineapple PiePotato PieSweet Potato PiePumpkin PieRaisin PieRhubarb Pie